What are the effects of eating braised pork on the body for a long time

Eating too much braised vegetables will affect liver health, and it is not good for the stomach, which is easy to cause stomach problems. In the process of making braised vegetables, a lot of salt and oil will be added, as well as pigments, etc., in order to make the marinade more flavorful, it needs to be pickled for a long time, and the pickled braised vegetables have a strong taste, and occasionally eating some will not affect your health, but it is not recommended to eat for a long time, or to eat in large quantities.

Braised vegetables contain a variety of spices, flavor enhancers and other chemical raw materials, although the process of making is more troublesome, but the cost is very low, there is no nutritional value, however, the flavor of braised vegetables is good, the more you eat, the more addictive, and the braised vegetables are easy to preserve. However, pickled vegetables are not a healthy food, which not only affects the liver, but also is extremely bad for the health of the stomach.

For people with stomach problems, try not to eat marinated food, if you really like to eat, it is recommended to buy some soy products of marinated vegetables, which will pose less threat to health. Generally speaking, as long as you don't eat too greasy braised vegetables, it will not cause you to gain weight, and you should not eat them often. If the dosage is not well controlled each time and consumed for a long time, it will lead to weight gain.

If you are **, it is not recommended to eat braised vegetables. **During the period, you must do a good job of detoxification, and there are more toxins in braised vegetables, so it is not suitable for eating. If you want to eat, it is recommended to drink plenty of water after eating and do a good job of detoxification.

Hello! Long-term eating of braised pork is harmful to the body.

Spices such as cinnamon, star anise, fennel, cloves, and peppercorns in braised meat are warm and dry, which is easy to make people angry, and the safrole contained in it has a certain degree of mutagenicity and toxicity, and is easy to cause cancer.

Although braised pork is delicious, you can't eat too much because it's not good for your health, so what's the harm of eating too much braised pork?

You should know that the spices such as cinnamon, star anise (big material), fennel, cloves, and peppercorns added when marinating meat are not only warm and dry, but also easy to make people angry, and because they contain a certain amount of safrole, they have certain mutagenicity and toxicity, and are easy to cause cancer. Therefore, people suffering from colds, fevers, inflammatory diseases and chronic liver diseases should eat less braised pork.

Moreover, boiling food for too long will cause nutrient loss, and marinated products are usually too oily and salty, which is easy to suffer from cardiovascular disease and increase the burden on the kidneys. Moreover, in order to increase freshness and color, a small amount of sodium nitrite is often added, which is a potential carcinogen, and long-term excessive consumption may cause cancer Food will oxidize when heated at high temperature, and peroxide will be produced for too long, damaging blood vessels, cell membranes and DNA. Although there is no limit on the amount of cholesterol oxidation products in food, "excessive carcinogens may be produced if the marinade is cooked repeatedly or not changed for decades".

Eating too much braised meat will generally lead to an increase in cholesterol in the human body, especially for middle-aged and elderly patients.

Braised pork, also known as braised vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching treatment in a prepared marinade. It can be divided into three categories: red brine, yellow brine and white brine. Sichuan brine is the most common in the country, mostly red brine is the main orange sold balance, Chaoshan area braised meat is the most famous, has gone abroad.

Braised pork is mainly processed with spices and meat as the main raw materials. Most of the marinated condiments have the effects of appetizing, skin and health, digestion and stagnation.

Benefits of eating braised pork:

1. Braised pork is easy to eat and can be eaten out of the bag;

2. Braised pork can supplement the water, protein and other nutrients required by the human body to a certain extent.

The disadvantages of eating braised pork and being hungry are too much:

1. A large amount of food additives such as oil, salt and flavor are used in the production process of braised meat, and excessive consumption will increase the increase in high blood pressure;

2. Excessive consumption of braised meat will lead to fat in the human body and bring trouble to people;

3. The middle limbs of braised meat lack the essential vitamins that the human body needs every day, so it should be balanced with meat and vegetables.

Benefits of eating braised pork:

1. Braised pork is easy to eat and can be eaten out of the bag;

2. Braised pork can supplement nutrients such as water and protein required for good liquid to a certain extent.

The disadvantages of eating too much braised pork:

1. A large amount of food additives such as oil, imitation salt, and flavor are used in the production process of braised meat, and excessive consumption will increase the increase in high blood pressure;

2. Excessive consumption of braised meat will cause the human body to gain weight and bring trouble to people;

3. There is a lack of essential vitamins in braised meat, so it should be balanced with meat and vegetables.

Yes. Braised vegetables contain a lot of salt, which is not healthy and should not be eaten more. Because a high-salt diet can lead to a high concentration of sodium ions in the body, sodium ions can retain water, increase renal blood flow and glomerular filtration rate, and increase the burden on the kidneys.

In addition, many lo-mei foods contain nitrite, which can induce stomach cancer, liver cancer and other diseases. There is no standardized production process, and there are indeed risks in roadside stalls that have been supervised by industry and commerce. In particular, many hawkers will add nitrite to lo-mei food, which increases the risk of eating lo-mei food.